After trying a couple of other vegan biscuit recipes and finding them dry and brick-like, my husband started veganizing his favorite biscuit recipe. This was originally an Alton Brown recipe. We always have them with vegan sausage.
Mike’s Vegan Southern Biscuits
2 1/4+ cups of flour (the last 1/4 cup is a judgement call. You will want them moist but workable)
4 tsp baking powder
1/4 tsp baking powder
3/4 tsp salt
2 Tbsp Earth Balance margarine
2 Tbsp shortening (we use Earth Balance shortening)
1 cup chilled soy milk
1 tsp apple cider vinegar
Preheat oven to 450 degrees.
Mix the soy milk and apple cider vinegar with a whisk or fork and set aside.
In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Using your fingertips, rub margarine and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.)
Make a well in the center and pour in the soy milk mixture. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
 The title is an Invader Zim reference. I’m sorry, I just couldn’t help it.